Barley Risotto with Mushroom, Zucchini and Peas
Barley stands in for rice and gives this risotto a nutty, chewy twist.
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Cooking tools:
- Stove
- Pot
- Saucepan
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 2 cups vegetable broth
- 2 cups water
- 2 tbsp butter
- 1/2 onion, finely chopped
- 1 227-g pkg button mushrooms, sliced
- 1 garlic clove, minced
- 1 cup pearl barley
- 1/2 cup frozen green peas
- 1 zucchini, finely diced
- 1/4 cup finely grated Parmesan
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